This salad can be adjusted to accommodate whatever you want to add, such as shaved carrots or pepitas.
For make-ahead options, make the dressing a couple of days before and store in the refrigerator.
Don’t be intimidated by the high roasting temp that’s the key to success!
Credit: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Ginny Branch
Nicely caramelized veggies that aren’t too mushy.
This Harvest Salad is not only beautiful, but will be a welcome addition along with the other dishes.
Ingredients
14cupfresh orange juice
1small shallot, minced (about 2 Tbsp.)
extra-virgin olive oil, divided
1(1 12-lb.)
Gradually whisk in 13 cup of the olive oil until liquid is smooth and combined.
Add apple and roasted vegetables; toss to combine.
Transfer to a platter.
Sprinkle with pecans and Parmesan.
Drizzle with remaining vinaigrette.
